You’re going to love these! Bratwurst simmered in hard apple cider, served with a tangy, slightly sweet “kraut” made with sautéed apples and kale. It’s a little vinegary, a little sweet and a little spicy from cinnamon and cloves. Add some spicy coarse mustard and tuck it all into a bun and you’ve got my twist on sausage and peppers. German style! (Once again, I’ve continued the tradition of not being able to photograph a sandwich to save my life. They may not be gorgeous, but they’re damn tasty!)

I’m back with another Nature’s Greens kale post. It’s been a while, right? We’ve still been eating, I just haven’t been posting. Moving on though, and please read on to see how you can win a trip for two to Myrtle Beach or Charleston, SC for a two night hotel stay--plus $1,000 in spending money from Rawl/Nature’s Greens!

This contest is the Show Us Your Heritage Recipe Contest.It’s all about--you guessed it--your family heritage. I’ve touched on my husband’s heritage here once or twice, but not mine. I’m mainly German, with some Scottish, Irish and French tossed into my family tree. I’m kind of hot tempered, but very interesting. Ha!

The Nature’s Greens products are washed, chopped and ready to go at a moment’s notice. It’s a full line of pre-cut and triple-washed leafy bagged greens like kale, collards and mustard greens. It’s available in both one and two pound packages, and ready for you to pick up year round.

You’re probably wondering their policies on GMO’s. I asked Nature’s Greens about GMO products and was very happy with their reply:

“We support sustainability by incorporating integrated pest management into our growing practices. Integrated pest management means we release beneficial insects into the growing area, and grow certain types of flowers to attract these beneficial insects. In addition, our products are bred using traditional breeding methods and they are not genetically modified.”

Nature’s Greens are available in at Hannaford, Wegmans, Whole Foods and Wal Mart, they’re available in one and two pound packages, and available year round. They’re produced by WP Rawl, a leading producer of fresh bulk and packaged greens based in Pelion, SC.

I was thinking about my German heritage. I don’t have any family recipes from that side, my dad’s side. His grandmother did all of the cooking when he was a kid--his mom? Zero. Zilch. Her idea of cooking was not to cook. And my dad never thought to carry on with his grandmother’s recipes--he was just a kid. To hear him talk about her cooking, though--my great grandmother and I would have been like two peas in a pod.

I was thinking about kale, and then Bratwurst came to mind. We love sausage and pepper sandwiches, so what if I could make a twist on those? Yeah, why not?! Since the Brats were going to simmer in hard apple cider, why not go that route and make an apple-onion-kale type kraut to serve with them? It worked beautifully! These are so different and delicious. Funny, we went to an Oktoberfest last month that was catered. THE most bland food I’ve ever had. When I got the “how did you like us” survey in an email? I told them I could cook circles around their caterer--and I just did. His brats and kraut were dismal. These are not!

Bring the two ciders to a low boil in a medium sized pot. Poke just a couple of holes in each brat and add them to the cider. Reduce to simmer and let them go for 12 minutes. Remove from the cider and set aside.

In a large skillet, heat a bit of oil--just enough to cover the bottom of the pan. Finish the brats by browning them on all sides, about 2 minutes or so per side. Remove from the pan and set aside.

Using the oil that's still in the pan, sauté the onions and apples for about 5 minutes over medium heat. Add the garlic, a bit of salt and pepper, the cinnamon, cloves, honey, vinegar and kale. Cook for just a few more minutes, until the kale is wilted and everything is mixed together well. Taste for seasonings and adjust.

Spread some of the mustard inside the buns, add some of the apple-kale-onion kraut, and a brat to each bun.

These are incredibly simple to make. From a quick weeknight dinner to just before the game, you’ll be eating in no time. Tailgating? Try these this weekend and give your friends something different to eat!

I made these this morning and didn’t know if I’d want to eat one so early in the day after photographing it, but I could not stop going back for just one more bite. I ate the whole damn thing, and loved every single bite. In fact, the leftovers are for dinner tonight and I can’t wait to have more!

I think my great grandmother would have loved these. I know my dad will, and I can’t wait to share.

Oh! The kraut would be a nice side dish to any pork dinner, as well!

Now, go enter the contest! Dig down into your family heritage and twist those recipes up with some greens from Nature’s Greens and Rawl! Once again, one grand prize winner will win a trip for two to Myrtle Beach or Charleston, SC for a two night hotel stay--plus $1,000 in spending money from Rawl/Nature’s Greens! Hurry up!

]]>Garden Party Roast Vegetables with Pastahttp://www.ellesnewenglandkitchen.com/blog/2013/9/30/garden-party-roast-vegetables-with-pasta.htmlElle2013-09-30T14:06:59Z2013-09-30T14:06:59Z

My previous recipe for 30 Days of Family Health was, if you recall, all about the cooler weather and comfort food. This one is comfort food, as well, but focuses on that bountiful harvest from the garden that’s happening right now.

We’ve all got zucchini and summer squash up to our ears. Red bell peppers? Check. Red onions? If you’re lucky! Eggplant? If you’re really lucky! Tomatoes? I hope so! Basil? Yeah, we’ve all got basil lying around that needs to be used up before the first frost. Take those vegetables that you’ve got staring you down in the crisper drawer, and make Garden Party Roast Vegetables with Pasta.

It’s so simple to make. You can chop the veggies and have them ready to marinate in under ten minutes. You don’t even have to peel any of them! I let mine marinate for just under an hour and they were full of flavor and ready to go into the oven. They marinate in a very simple mix of balsamic vinegar and a fruity olive oil. Easy! The recipe also makes a lot, so even after using up three servings, I’ve got enough roasted vegetables left to make great roasted veggie pizza, or toss some of them on top of a focaccia, have some fantastic roasted veggie sandwiches, or even puree them into a pasta sauce or soup.

This week, we’re cooking from The American Diabetes Association Vegetarian Cookbook, by Chef Steven Petusevsky. Once again, there were so many wonderful recipes to choose from, but I couldn’t get away from the one on the cover. That’s right, the Garden Party Roast Vegetables with Pasta. It was calling my name. I’m so happy that it was calling to me, because we loved it. I served it with curly elbow-type noodles, and paired with the roasted vegetables, it made for a very hearty meal.

We’re winding down now on our month-long celebration of "30 Days of Family Health,” sponsored by the American Diabetes Association (ADA). We’ve been doing this all month, and I do hope you’ve been following along!

As you know, the best prevention for diabetes starts early in life, through maintaining a healthy lifestyle and developing good habits at a young age. There are twelve bloggers promoting this healthy message for the month of September, so there is no shortage of recipe ideas brought to you by the ADA and some very talented cookbook authors! All you have to do is follow along and enjoy the ride. Check out Kitchen PLAY to get all of the latest details, links and recipes.

Garden Party Roast Vegetables with Pasta

Makes 6 servings

If any of these vegetables are out of season, feel free to use whatever is local and fresh.

All of the cookbooks highlighted this month are available in the ADA catalog. You can shop there now and receive a 25% discount on all books until October 4th, 2013! The discount code is KITCHEN2013. Remember, check out Kitchen PLAY for more links from the past month, and thank you for following along on this journey of 30 Days of Family Health. I hope that you’ve gotten some great ideas and discovered that healthy eating doesn’t have to be bland and boring. It’s exciting, fresh and delicious!

Beef stew is one of my all time favorite comfort foods. Luckily, we’re just hitting our stride here in New England with cooler evenings. For me, that means stews, soups and all things comforting are going to start showing up in my weekly menu planning. When it was time to choose a recipe from this week’s American Diabetes Association (ADA) cookbook, it didn’t take me very long to decide. Home Style Beef Burgundy Stew. For me! Well, I’ll share, but it makes me very happy. I love it!

We’ve got tender beef cubes, sweet carrots and silky potatoes happening here. As for seasonings, there was one I’d never used in beef stew before--Allspice! Say what? Yes, Allspice. I didn’t question, I went with it. Upon first taste of the finished stew, I was sold. It’s a lovely flavor in this stew, and very fitting for the fall season. It’s warm and cozy.

This week we’re cooking from Nancy Hughes’ cookbook Gluten-Free Recipes for People with Diabetes. There are so many recipes in this book I want to try, as in the last book we highlighted. It’s a gluten-free cookbook, but unless you actually told someone you were feeding them gluten-free food, they likely wouldn’t know. The idea is: spotlight the stars of the recipe you’re enjoying instead of talking about what you’ve left out or made a substitution for.

As I said in my previous post, for the month of September, we’re celebrating "30 Days of Family Health,” sponsored by the American Diabetes Association (ADA). The best prevention for diabetes starts early in life, through maintaining a healthy lifestyle and developing good habits at a young age. There are twelve bloggers helping to promote this healthy message for the month of September, so there will be no shortage of recipe ideas brought to you by the ADA and some very talented cookbook authors! All you have to do is follow along and enjoy the ride. Check out Kitchen PLAY to get all of the latest details, links and recipes.

1. Heat 1 teaspoon of the oil in a Dutch oven over medium-high heat. Working in batches, brown half of the beef; set aside on separate plate. Repeat with 1 teaspoon of the oil and remaining beef; set aside. Add the remaining 1 teaspoon oil to the pan residue, cook the onions and garlic 3 minutes or until onions are brown on edges.

2. Stir in the mushrooms, water, wine, Worcestershire, sugar, bouillon, allspice, and return the beef to the onions in the Dutch oven. Bring to a boil over high heat, reduce heat, cover, and simmer 1 hour and 15 minutes.

3. Stir in the carrots and potatoes, cover, and cook 45 minutes or until beef is tender.

For a thicker consistency, using a potato masher or large slotted spoon, mash some of the potatoes and carrots. This technique also adds flavor as well as thickness.

NOTE: There is no mention of the ¾ teaspoon of salt in the recipe directions, but I assume it’s added at the end when you taste and adjust for seasonings.

There will be other cookbooks highlighted this month that are available in the ADA catalog. You can shop there now and receive a 25% discount on all books until October 4th, 2013! The discount code is KITCHEN2013. Remember, follow along at Kitchen PLAY for more links all month long, and stay tuned to this space for two more 30 Days of Family Health this month.

We all need more ideas for quick, healthy dinners, don’t we? I feel like I can never have too many recipes that I can get on the table in just about a half an hour--especially now that it’s back to school time. We’re all so busy, but we still want to get good, home cooked food into our bellies!

For the month of September, we’re celebrating "30 Days of Family Health,” sponsored by the American Diabetes Association (ADA). The focus here is that the best prevention for diabetes starts early in life, through maintaining a healthy lifestyle and developing good habits at a young age. There are twelve bloggers helping to promote this healthy message for the month of September, so there will be no shortage of recipe ideas brought to you by the ADA and some very talented cookbook authors! All you have to do is follow along and enjoy the ride. Check out Kitchen PLAY to get all of the latest details, links and recipes.

One of the most reasonably priced cuts of meat that I can get at my local grocery store is boneless, skinless chicken thighs, and this recipe utilizes them beautifully and quickly. As a bonus, there are very few ingredients. It’s basically chicken thighs served in a sweet/tangy sauce made up of Port Wine, Apricot Preserves and Dijon Mustard. As I was looking through The Smart Shopper Diabetes Cookbook by Robyn Webb, it struck me that the Winter Squash Polenta would be the perfect recipe to contrast with the sweetness of the sauce from the chicken. I was right! These two recipes are made for each other. I added some simple sautéed sliced summer squash and zucchini to the plate and we were ready to dig in. (If you’re following a strict diet and guidelines from the ADA, you may want to use a vegetable side dish recipe from one of their approved cookbooks to track the exact nutritional info.)

Sprinkle the chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear on both sides for about 6–7 minutes per side. Remove the chicken from the skillet, add to a plate, and set aside.

Add the remaining oil to the pan and add the garlic. Sauté the garlic on medium heat for 1 minute. Mix together the preserves, port, and mustard and add to the garlic. Lower the heat and simmer for 2 minutes. Add back the chicken, nestle the chicken in the sauce, and cook on low heat for 1–2 minutes.

Note: Because I averted from the following recipe for the Winter Squash Polenta by leaving out the Parmesan cheese, that would be a variation on an ADA-approved recipe, and not sanctioned by the ADA. Each recipe in all of the ADA’s cookbooks goes through a strict review process to ensure that they adhere to the nutritional guidelines for people with diabetes. The nutritional info below the recipe (as well as the recipe itself) reflects the entire recipe from the book, with the cheese.

To serve this with the Apricot Port Mustard Glazed Chicken above, I left out the Parmesan cheese, but you can feel free to add it if you wish. Of course, leaving out the Parmesan cheese would change the nutritional information below slightly.

4 cups water

1 cup coarse Polenta

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1 cup thawed frozen winter squash puree

1 tablespoon pure maple syrup

Garnish: ¼ cup grated fresh parmesan cheese

In a medium saucepan, bring the water to a boil. Add the polenta, salt and pepper and whisk on medium-low heat until the polenta is thickened and comes away from the sides of the pan, about 15 minutes.

Add in the winter squash and maple syrup. Season to taste with salt and pepper. Garnish with the Parmesan cheese.

There will be many cookbooks highlighted this month that are available in the ADA catalog. You can shop there now and receive a 25% discount on all books until October 4th, 2013! The discount code is KITCHEN2013. Remember, follow along at Kitchen PLAY for more links all month long, and stay tuned to this space for two more 30 Days of Family Health this month.

I’m in love with this frittata! I’ve made them once or twice before, but they never really thrilled me. This one does. Last week, Billy wanted “some kind of eggs” with mushrooms and tomatoes. Um, okay… That could end up being very boring. But not this way! Trying to avoid another boring frittata, I’ve added diced potatoes, mushrooms, tomatoes, green onions, and also some thyme, tarragon and garlic. It’s so full of flavor! Season at each cooking step and you can’t get anything but lots of flavor.

I’m working against the clock here, but if I finish this post today, this will be a great recipe for Meatless Monday.

This frittata is made in a 9 x 13 inch pan. You know what that means. Leftovers! I can vouch for this being just as delicious the next day. It could also mean that this recipe is good for when you need to feed more than a few people. I cut ours into eight squares. You could certainly cut them smaller if you were putting them out for a brunch buffet or even a holiday breakfast.

Now let’s get to the recipe. I’ve said this before, but it’s worth repeating. This “recipe” is a guideline. I love it as is, but if you absolutely hate one of the ingredients, go ahead and substitute something else. No big deal! If you’re adding in a watery vegetable, it’s a good idea to sauté it first and get the extra liquid out so you don’t have a watery frittata. Do you want to add some sausage, ham or bacon? Be my guest! In fact, those would be wonderful additions. Want to switch cheeses? Do it! No matter how you make it, it’s a hearty meal.

Heat oven to 375 degrees. Line a 9 x 13 pan with foil, lightly grease, and set aside.

Heat a few teaspoons of oil in a skillet that has a lid on medium high heat. When the oil is hot, add the potatoes and sprinkle in some salt and pepper to season them. Let them sit without stirring for a few minutes to let them get brown on the bottoms. Sauté for about 5 minutes total, reduce heat and cover for about 3 minutes, then stir and give them about 3 more minutes, uncovered. Stir occasionally.

When the potatoes are done, pour them in the prepared 9 x 13 pan, spreading them all over.

In the same skillet, add a little more oil and then add the mushrooms, green onions, tomatoes, garlic, a couple pinches salt and pepper, the thyme and the tarragon. Cook until the vegetables are cooked down, about 8-10 minutes or so. When they're done, pour them over the potatoes in the pan. Again, try to get some everywhere in the pan so you get some in every bite.

In a medium bowl, whisk the eggs, parmesan cheese, half and half, and a couple pinches of salt and pepper. Whisk it all up well! Pour over the vegetables and potatoes in the pan. Top with feta cheese.

Bake for 40-45 minutes. It's done when you stick a knife in the center and it comes out clean. Mine was done at 40 minutes, so start checking then.

For this challenge, we were asked to create something using needles. I was psyched when I read the challenge because I’d literally just bought some big eye needles to use with some teeny seed beads I’d ordered. What’s a big eye needle? That’s what I asked when I first heard of them. It’s really just a needle with a big eye. You can split the needle almost all the way in half and insert your bead stringing material. I bought mine at Hobby Lobby, but you can see how it works here.

I was browsing an online sale a couple weeks before this challenge and found some gorgeous seed beads on sale, so I went ahead and purchased those, some stretchy cord for stringing them, and of course, the big eye needles. The needles really make picking up those teeny beads so simple--I don’t see how you could do it otherwise.

Mixed Red Seed Bead Bracelet

For this one, I used three different kinds of seed beads, and they’re all Czech Glass Beads. The 10/0 and 6/0 refer to the bead sizes. The larger the bead, the smaller the number. With the 6/0 beads, you get about 9 beads per inch, and with the 10/0 beads, about 16 per inch. There are some as small as 15/0, and with those, you get about 23 per inch! I cannot imagine working with beads that tiny.

So take a nice length of stretch cord, I cut about 10 inch strands so I’d have plenty of wiggle room when beading. Pre-stretch the cord by holding the center and pulling the ends. This ensures that it’s already stretched out, and won’t stretch too much when you put it on your wrist. If you don’t do this step, it’ll stretch too much when you put it on, and you’ll have a longer cord and not enough beads to fill it up. Am I making sense? Just stretch it first.

Open your big eye needle and insert about an inch of the cord into the eye. Pull it down to the bottom of the opening and make sure it’s snug. It also helps to have one of these bead stoppers on the other end of the cord to keep the beads from coming off the cord. Trust me! So using your needle, pick up the beads and string them on the cord.

I didn’t measure out standard bracelet lengths, I just eyeballed it and held the bead strands up to my wrist. I made them all a bit longer than needed so I could braid them together. You’re going to tie simple square knots in the cord to seal it up, then add a drop or two of the G-S Hypo Cement right on the knot to seal it. Cut off the excess cord being careful not to cut into the knot. Set it aside to dry--it sets very quickly, but needs a few hours to set up really well.

Repeat these steps again to make a second strand with the next beads, and before knotting and gluing it, simply twist it around and through (or “wind” it through) the first strand you made to braid it, about 4 passes through. When you have done that, you can proceed to knot it and glue it. Then do a third strand with the third beads, and braid it through, knot it and glue it. Set it all aside to dry for a few hours and it should be all set to wear!

“I love this ice cream. I hope you never make it again. I want to eat the whole thing. Incredible!”

“Mmmmm. Mmmmmm!”

“Don’t bother dropping some off for me the next time you make this. I’ll just be waiting outside until you do.”

These are some of the comments I’ve gotten on this ice cream. The best part? It’s super simple to make and you can all make it right in your own homes, with no special ingredients. It’s also egg free.

It’s Jeni’s Splendid Ice Cream, and I’m in love with it. You can take her base recipe and go wild from there--you’re only limited by your imagination. I’ll be buying the book, as well. I already know I’ll be reading it cover to cover.

What’s different about these ice creams from Jeni Britton Bauer is that they’re thickened with corn starch. I know, right? Corn starch, a bit of cream cheese, and the usual cream, milk and sugar, and you have this magical concoction that, when churned in your ice cream maker, turn into the creamiest, dreamiest ice cream in the world. The corns starch helps to absorb and hold water, resulting in an ice cream that isn’t icy or gritty. It’s just perfect.

I had this ice cream, “The Darkest Ice Cream in the World,” bookmarked since last summer. I was browsing my bookmarks and decided it was finally time to give this a try--and I’m so happy that I did! My add-ins were chopped, smoked almonds and coarse sea salt. What a wonderful combination! The salt perfectly compliments the sweetness of the ice cream (which isn’t any sweeter than any other ice cream), and the almonds add nice crunch, chew and that element of “Hey, what’s that I’m tasting?”

So to make this cream, follow this recipe. Jeni likes to chill the heated ingredients in a large Ziploc bag, submerged in an ice bath. I opted to pour mine into a 2 quart container and chill it overnight because I couldn’t get to it right away. I also doubled the recipe to make 2 quarts because I have a larger ice cream maker.

While your ice cream is churning according to manufacturer's directions, measure out about 1-1/2 tsp of coarse sea salt, and chop about 3/4 cup of smoked almonds. When it’s finished churning, scoop some of the ice cream into a freezer safe container. Layer in some of the coarse salt and some of the chopped smoked almonds, than add another layer of ice cream, and keep going until you’ve added all of the salt, nuts and ice cream. Take a rubber spatula or large spoon and just kind of poke it around in the ice cream so the layers get all messed up and the stuff gets distributed. Freeze for at least four hours or overnight so it cures.

A note about the coarse sea salt. Don’t worry about where to find some. You can find it in nearly any grocery store right next to the other salts. I got this one for less than $2. The Smoked Almonds are from Blue Diamond.

I find that you don’t even need to let this sit out on the counter before scooping. It’s rich and scoopable, and ready to go. Stay tuned for more ice cream recipes based on this idea!

I love picnics! We don’t have enough of them, but I’m determined to change that this summer. When I think of picnics, the first thing I think of is, of course, the food. It’s the heart of the picnic. I chose to make pizza for our Iron Craft Picnic. Because who doesn’t love pizza?! And pizza is perfectly acceptable when it’s eaten cold.

This one has Woodchuck Cider garlic shrimp, bacon, pesto, and of course, a nice blend of pizza-type cheese. It’s packed with flavor and just as good cold as it is piping hot from the oven.

I usually make my garlic shrimp with white wine but this time I used Woodchuck Private Reserve Belgian White Cider. I’m in love with this cider! Well, I love all of Woodchuck’s ciders. This one has hints of coriander and orange. It’s just right. Not too sweet, not too sharp. It’s a great all around hard cider that pairs well with seafood, so yeah, shrimp pizza. Look for the Woodchuck blue six pack!

Belgian White

A handcrafted treasure, the ultra-limited edition Private Reserve Belgian White, is crafted with a classic Belgian beer yeast. Cloudy, with a rich, golden hue, it presents a delicate aroma and taste, with coriander and orange notes. It pairs excellently with seafood fare, mixed greens or sharp cheeses. Join the select few who get an exclusive taste of the fruits of our labor.

This is so simple to make, and you can make the bacon and shrimp ahead of time. The only real “recipe” part of this is for the shrimp. The rest is pizza--there is no real recipe, it’s all to taste--a guideline! This one has a thick cut bacon--use your favorite. Pesto, again--use your favorite recipe or jarred pesto. What kind of cheese do you like? We used a pizza blend and added some parmesan over the top of each pizza. We’d have loved to have grilled the pizzas, but it was raining. Let me know if you grill them!

Woodchuck Cider Garlic Shrimp

Makes 1 pound of shrimp

I used the Woodchuck Private Reserve Belgian White for this, but if you can't find that, go ahead and use any of their other varieties. Save the sauce to use for the pizza. If you're not making pizza, pour it over pasta with the shrimp, or just soak it up with crusty bread.

Heat oil in a skillet over medium heat, and add the garlic. Cook slowly for a minute or two to flavor the oil with garlic, but be careful not to burn it. Add the red pepper flakes and increase the heat to medium high. Add the cider and let this go for about a minute, then add the shrimp. Season with salt. Cook until the shrimp is almost done (this will only take a couple of minutes). Add the lemon juice and butter to finish the sauce. Garnish with finely chopped parsley.

]]>Iron Craft &lsquo;13 Challenge #12 - Picnicshttp://www.ellesnewenglandkitchen.com/blog/2013/6/5/iron-craft-lsquo13-challenge-12-picnics.htmlElle2013-06-05T12:10:12Z2013-06-05T12:10:12ZHello Iron Crafters! I’m guest hosting the current challenge while Kathy is making her way through Ireland.

Since it’s June and the weather is finally shaping up to look like summer around here, my mind is drifting away to picnics. Doesn’t matter where you have them, they’re always fun.

So the challenge is to show us something you use, eat, play, etc.--at a picnic. It can be your grandma’s best fried chicken, your favorite picnic menu, a portable game you like to play with friends and family--anything like that.

Have fun, and think picnic thoughts! Here are some ideas to get you started:

Reveal date is Tuesday, June 18th. Please on post in progress photos before that date. Tag photos with IC1312 and IronCraft.

Dark cherries, super dark cocoa, and so-good-for-you kale come together in your blender with a few other ingredients to make your daily green smoothie more like an indulgent cherry chocolate shake. And it tastes fantastic! No lie.

My secret ingredient in this smoothie is an avocado. It adds such a creaminess and richness to any smoothie! I also use them in sauces and salad dressings.

So--yeah, this smoothie won’t win any beauty contests, but who cares about that when it’s so good for you? Kale packs a huge amount of nutrients into a serving, and after it’s gone through the blender, you won’t even know it’s there! I’ve packed one and one half cups of kale into this smoothie. Same goes for the avocado. There’s a half of an avocado in this smoothie, and just like the kale, it’s a power house for your body. Lots of good stuff!

I had the chance to try some kale and other greens from Nature’s Greens. Talk about fresh and ready to go! It’s so simple to grab your greens already washed and chopped and just add them to the blender (or pan or pot) when you’re in a hurry. Nature’s Greens is a line of pre-cut and triple-washed leafy bagged greens like kale, collards and mustard greens. Greens are very nutritious and can be cooked in so many ways but they’re especially perfect for smoothies and juices, which maintains more nutrients than cooking. And when your smoothie tastes as good as this one, you won’t mind because you’re not over indulging.

Nature’s Greens is having a “Sip you Nature’s Greens” contest and they’re giving away a whole bunch of NutriBullet Blenders! The contest is on their Pinterest page from May – July where they’ll be picking a winner once every two weeks to receive a NutriBullet blender. Read through to see more details!

I asked Nature’s Greens about GMO products and was very happy with their reply:

“We support sustainability by incorporating integrated pest management into our growing practices. Integrated pest management means we release beneficial insects into the growing area, and grow certain types of flowers to attract these beneficial insects. In addition, our products are bred using traditional breeding methods and they are not genetically modified.”

Nature’s Greens are available in at Hannaford, Wegmans, Whole Foods and Wal Mart, they’re available in one and two pound packages, and available year round. They’re produced by WP Rawl, a leading producer of fresh bulk and packaged greens based in Pelion, SC.

Dark Chocolate Cherry Smoothie/Shake Makes 3 cups

I inhaled this smoothie! It’s rich, dark and chocolaty. The cherries add incredible flavor, and while the kale adds a ton of nutrients, the avocado adds the richness.

There are just some things that go together. When I think of New England, I think of beautiful countryside, towering mountains, small towns and big cities, and most of all--our beautiful coastline. It’s one of my favorite places to be!

A drive along our picturesque coastline will reveal many small bays and coves that are full of sailboats, docked and patiently waiting to hit the open sea. Large ones, small ones--even tiny ones! I don’t sail, but if I did--I’m living in one of the best places to do it.

Thanks to the New England Trading Company, Ltd., I can get my sailing fix (sort of) in a gorgeous tote bag made from reclaimed and recycled sails! They travel the back roads and byways in New England in search of truly unique and beautiful pieces handcrafted by local artisans and showcase them on their site so anyone, anywhere can enjoy them. You can read the full back story here on the site. It was founded in Waterford, Vermont in 2009 by native New Englander Karen Mayo, and is a 2012 Winner of StartupNation Leading Moms in Business Competition. How great is that?

I have been trying out a beautiful tote bag from Sea Bags for the last couple of weeks, and I’m sold! Like I said, they’re made from recycled sails, and they’re pretty much indestructible. They’re super durable and of course, water resistant--they’re made from sails!

The one I’ve been using is the Large Blue Star Sea Bags Tote, and it’s a monster! It measures in at 24 inches at the top of the bag (end to end), 18 inches across the bottom, 14 inches tall, and expands to about 20 inches wide from front to back. This bag is so big, that for the photos I took of it, I had to add a very thick throw blanket and a large bath towel in the bottom just to “prop up” my props!

The bag also has braided rope handles for a nice comfy feel when you carry it. You can imagine how easy it is to clean, too. You can spot clean or machine wash, and hang it or lay flat to dry. Easy! Carrying a lot? This one’s for you! Big family with lots of stuff? You need this bag. Lots of weekend getaways? This one’s got your name on it! It’s handmade at Sea Bags in Portland Maine, right on the waterfront. You can feel good about it because it’s recycled! You may have seen these mentioned in Real Simple, Martha Stewart, Coastal Living, and Vanity Fair, as well!

Giveaway!

I also have the same bag to give away to one of you lucky readers! The New England Trading Company, Ltd. has been very generous and has provided me with an additional Large Blue Star Sea Bag for a giveaway. It’s a $150.00 retail value. Use the easy widget below for your entries. NOTE! You’ll receive the bag only, not the items photographed in the bag.

I can’t believe this weekend is Memorial Day. Seems like just a few weeks ago we still had snow! Time, as always, flies by. So let’s get some recipe ideas out there for the official summer season, shall we? (Please forgive some of the old photos.)

Think of your favorite olive oils and balsamic vinegars. Now imagine those oils bursting with flavors like Meyer lemon and tart lime, or raspberry, blueberry or peach balsamic. And more! Think of how you could enjoy them on so many foods--especially with summer upon us. The fresh vegetables and fruits that are so bountiful this time of year, and not to mention grilling. A splash of a flavorful oil or vinegar can take any dish from good to “oh-my-word-what’s-your-secret-ingredient?!”

A while back, Billy and I were having dinner with friends at their home. It’s always a lovely feast when we dine with Mars and Allison. This one time was different, though. Allison made a vinaigrette that I literally could not get enough of. Seriously. I had it on my salad. I had more salad just to have more vinaigrette. She made fresh bread with oil for dipping. I skipped that and poured some of her vinaigrette in a dish to dip my bread in. I ran my grilled chicken through more of it that I’d poured in my plate. I could not stop inhaling this dressing. there was something about it that made me not able to stop eating it.

When I asked what it was made with, she told me how simple it was. Meyer Lemon Olive Oil and Blueberry Balsamic Vinegar from FIORE Artisan Olive Oils and Vinegars. She did a 50/50 blend of the two and shook it up in a jar. That was it. I knew right then and there that there was no way I could go on at home without these magical ingredients. That Monday, I contacted Nancy O’Brien at Fiore and asked if she’d be interested in sponsoring a giveaway here on my blog and she said yes. I was over the moon because I just want to tell everyone how fantastic these oils and vinegars are. Trust me, you won’t be disappointed! I'll never have a FIORE-free home again--these will always be stocked and ready to go.

You can read more about FIORE here on their site. They’re located in Maine in two locations, Bar Harbor and Rockland. If you’re lucky enough to be in the area, you can enjoy the tasting rooms at both locations for a truly delicious experience. You can also order directly from their site. If you’re planning a trip to Maine this summer, be sure to add FIORE Artisan Olive Oils and Vinegars to your itinerary! From their site:

“FIORE, which means "blossoming flower" in Italian, truly captures the essence of our venture into the education and exploration of extra virgin unfiltered olive oils and aged balsamic vinegars in our tasting room. From Tuscany to Greece, Tunisia to Portugal, Spain and Northern California in the northern hemisphere then from Chile to Australia and New Zealand in the southern hemisphere, our tasting rooms enable you to go on a global tour of the purest, freshest oils and the most flavorful balsamic vinegars of Modena while benefiting from the numerous attributes of health first-hand.”

I’ve had the opportunity to test drive a few of these oils and vinegars, and let me say--there are so many ways to enjoy these! I’ll show you a few here, but don’t let me limit your imaginations. We’ve had them in salads, of course, but a bit of the vinegar splashed in a pan sauce is wonderful! Drizzle some piping hot grilled meats or vegetables with a flavored oil and some fruity vinegar and you’ll be in heaven. Marinades will never be the same when you use these--you’ll wonder how you ever lived without them, like I did.

First up, homemade white pizza which is basically pizza dough, drizzled with olive oil and sprinkled with cheese and perhaps some good Italian seasoning. Basic, right? And good in it’s own right. But how about some fresh, tender Spring greens drizzled with Organic Persian Lime Olive Oil and Raspberry Balsamic Vinegar piled up on top of your hot, fresh pizza? Oh man, it’s like you’ve died and gone to heaven.

White Pizza topped with Green Salad

A couple of weeks ago, we grilled some sausage and I made veggie kabobs to go along with them. I didn’t season the kabobs first, but after they were grilled, tender and steamy, I removed the peppers, onions and small potatoes from the skewers and tossed them with salt, pepper, FIORE Meyer Lemon Olive Oil and fresh chopped rosemary. It took grilled veggies over the top with flavor!

Grilled Veggie Kabobs drizzled with Meyer Lemon Olive Oil

I made a couple of desserts, too. They’re both incredibly simple to make, but people will think you worked hours on them. The first is a Berry and Ricotta Bruschetta. There isn’t even a recipe--that's how simple it is, but here’s what I did:

Balsamic Berry and Ricotta Bruschetta

Mix a little honey and orange zest into some ricotta cheese, to taste. Set aside in the fridge.

Slice some strawberries and toss them with some blueberries, honey or a bit of sugar, and some Fiore Raspberry Balsamic Vinegar.

Toast some baguette slices and then spread them with some of the ricotta mixture, then top with some of the fruit. Drizzle with a bit more vinegar if you like, then add some fresh cracked black pepper over the top and enjoy!

Balsamic Berry and Ricotta Bruschetta

Raspberry Balsamic Truffles

These are incredible and only get better with age. Store them in the fridge, of course.

Follow this easy truffle recipe, leaving out the Chambord. Instead of adding the Chambord, add 2 ½ tablespoons of FIORE Raspberry Balsamic (or balsamic flavor of your choice) and 2 teaspoons of Fiore Roasted French Walnut Oil when the chocolate is completely melted and smooth.

You can form these into round truffles if you prefer, but I find this method easier, less messy, and also--when someone’s got a fabulous tasting truffle melting on their tongue, they don’t generally care if it’s round or square. I'm still snacking on a stash of these in the fridge, and they're so tart, sweet and rich!

Raspberry Balsamic Truffles

Giveaway!

Nancy at FIORE has been very generous and is giving away three pairings of her lovely olive oils and vinegars to three lucky readers! I have three separate pairings for you guys:

These are all 375 mL (12.7 oz) bottles and can be shipped in the US only.

Summer Peach Balsamic paired with Roasted French Walnut Oil

Raspberry Balsamic paired with Organic Persian Lime Olive Oil

Blueberry Balsamic paired with Meyer Lemon Olive Oil

Use the Rafflecopter widget below to enter! I’ll choose three random winners next Friday, May 24th and let the winners know by email.

Notions! This challenge was all about notions from the sewing section at the craft store. I can’t even tell you all how excited I was to see this challenge. Do I sew? No, and only when I absolutely have to repair a small rip here or there, or replace a button. Do I wish I could? Yes! But I can’t even make it through threading a machine. Sad but true.

Vintage Button Bracelet

So why was I so excited for this challenge? Buttons. Buttons! I saw a bracelet a while back that I wanted to make, and it was made with metal buttons--the kind with the shank on the back. Not cute little buttons with button holes, but the ones with the loop thing on the back.

Do you all have any idea how hard it is to find metal shank buttons? It is! I’d collected a few here and there, but my collection was sad and pitiful. That was until I found a bag of vintage buttons! All with the lovely shank on the back. I was ecstatic! And then…my gorgeous buttons sat there for a few weeks while I did other things. As it happens so often.

When the Notions challenge was announced, it took me exactly one second to decide what I was going to make. And it’s simple as heck, too!

Vintage Button Bracelet

Vintage Button Bracelet

For this you need:

One length of link chain, whatever size you want. I used a 7 inch piece. Use a pretty good piece of chain, no wimpy little links.

Buttons with a shank back. The amount depends on the size. I had about 3 different sizes, and I used 24. They range from 1/2 to 1 inch in diameter.

Jump rings, enough to attach each button, and one or two for the ends.

One clasp of your choice, I used lobster claw.

Using pliers, open a jump ring, slide the shank of the button on to the ring, and attach it to the chain. You can do a random design or plan one out. I started at the center point of the chain with the largest button, then worked my way down each side of the chain, using the mid-size buttons next, then the smallest ones at the ends. I attached a jump ring and button to every third link on the chain.

When you're done attaching the buttons, add a clasp to one end and, if you like, a jump ring to the other end. I didn't attach another jump ring to the end because the chain links are large enough for the clasp to hook into.

This is also adjustable for those with a small wrist, because you can hook the clasp into any link on the chain.

That’s it! Easy, right? And you end up with a totally unique piece of jewelry!

Some of you may remember my post from last summer about Kayem Foods. If not, we grilled Kayem Italian Sausage and put a little twist on the classic “sausage and peppers.” I was lucky enough to be sent another Box O’ Meat from them a couple of weeks ago. This time we grilled the delicious Italian Sausage along with veggie kabobs. It’s a simple and satisfying meal to prepare, and it’s great for a few people as well as a crowd.

I grew up enjoying Kayem foods, and now my kids enjoy them, too. Especially their hot dogs. We all love them! They’re super “snappy” with the natural casings. And they taste great! My husband is picky about hot dogs but he loves these.

I also have another Box O’ Meat to give away to one lucky reader, so read through to find out how you can win and kick off your summer grilling season!

Some fun Kayem facts:

Kayem is the official hot dog and sausage of the Boston Red Sox and Fenway Park and makes the famous Fenway Franks served at the ballpark.

Kayem is also the official hot dog of the New England Patriots, Tampa Bay Rays, Tampa Bay Lightning, Florida State Seminoles, and Boston College Eagles.

Kayem has been in business for more than 103 years, and began by delivering products to neighboring communities via horse-drawn wagon.

The name Kayem is derived from the initials of its founder, Kazimierz Monkiewicz and is the largest hot dog manufacturer in New England.

Kayem franks are made with only the finest cuts of meat and contain no by-products, fillers or artificial flavors.

The difference between the Old Tyme Frank and the Regular Hot Dog is that the Old Tyme Franks have natural casings, which give them a “snap” when you take a bite, while the Regular Hot Dogs do not have a casing.

Helpful tip! Use tongs when grilling Kayem Franks so as not to pierce the casing. Tearing the casing will result in losing the flavor and the juice.

Kayem is the #1 brand of franks in New England!

Kazimierz Monkiewicz started his handmade sausage business in 1909, in Chelsea MA. He would deliver them using a horse drawn wagon. One hundred and four years later, their product line includes hot dogs, Italian sausages, deli meats and all natural chicken sausage marketed under the Kayem, al fresco, Triple M, Genoa Sausage, Schonland's and Meisterchef brands. Kayem is the #1 brand of franks in New England, and al fresco is the #1 brand of chicken sausage in the total U.S. To this day, Kayem is a local company owned by the same family, employing almost six hundred people.

We’ve been grilling up a storm the past couple of weeks, including the Kayem Italian Sausage, Kayem Brats and Kielbasa, and of course, hot dogs. The veggie kabobs we had on the side are simple onions, red bell peppers and small potatoes, grilled and drizzled with lemon olive oil, fresh chopped rosemary and salt and pepper. We boiled the brats and kielbasa in beer for about 15 minutes before grilling. Pierce the brats and kielbasa lightly, bring them to a boil in your favorite beer, then reduce to a simmer for 15 minutes. Grill to your liking. Serve them any way you like. We’re partial to grilled veggies on the side, but any one of these in a bun with the grilled veggies and a few squirts of mustard is heavenly!